1 tablespoon cornstarch
1/2 cup reduced sodium beef broth
1/4 cup sherry or additional beef broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 garlic clove, minced
1 teaspoon minced gingerroot
1/2 pound lean boneless beef sirloin steak, cut into strips (you can buy stir fry steak, I suggest that)
3 teaspoons canola oil, divided
2 cups fresh broccoli florets
8 green onions, cut into 1-inch pieces
In a large bowl, combine the first seven ingredients; set aside. In a large nonstick skillet or wok, stir-fry beef in 1 teaspoon oil for 1-2 minutes or until no longer pink. Remove and keep warm.
In the same pan, stir-fry broccoli in remaining oil for 4-5 minutes or until crisp-tender. Add onions; stir-fry for 1-2 minutes. Return beef to the pan.
Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; cover and cook for 5-6 minutes or until meat and vegetables are tender.
Some alternatives I thought of to add when you stir-fry the broccoli & onions:
I also like to serve it with white or brown rice and chow mein noodles!